Claire Armstrong
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Claire is a PhD candidate with the University of Adelaide, ARC Training Centre for Innovative Wine Production and CSIRO. Claire applies analytical methods, including GC-MS, LC-MS, UV-Vis spectroscopy and fluorescence spectroscopy, with machine learning algorithms and statistical analysis to understand the effects of grape heterogeneity on wine chemistry and sensory attributes.
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Appointments
Date Position Institution name 2018 - 2021 PhD student The University of Adelaide -
Education
Date Institution name Country Title 2014 - 2018 The University of Glasgow Scotland Bachelor of Science with Honours -
Research Interests
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Journals
Year Citation 2023 Armstrong, C. E. J., Gilmore, A. M., Boss, P. K., Pagay, V., & Jeffery, D. W. (2023). Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra. Food Chemistry, 403, 134321-1-134321-10.
2023 Armstrong, C. E. J., Gilmore, A. M., Boss, P. K., Pagay, V., & Jeffery, D. W. (2023). Corrigendum to “Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra” [Food Chemistry 403 (2023) 134321] (Food Chemistry (2023) 403, (S030881462202283X), (10.1016/j.foodchem.2022.134321)). Food Chemistry, 406, 135055.
2021 Shaw, H. J., Armstrong, C., Uttley, K., Morrison, L. J., Innes, E. A., & Katzer, F. (2021). Genetic diversity and shedding profiles for Cryptosporidium parvum in adult cattle and their calves. Current Research in Parasitology and Vector-Borne Diseases, 1, 100027.
Scopus32021 Armstrong, C. E. J., Ristic, R., Boss, P. K., Pagay, V., & Jeffery, D. W. (2021). Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon. Australian Journal of Grape and Wine Research, 27(2), 206-218.
Scopus5 WoS5 -
Conference Papers
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